Notes about Recipes in this book

• Sheet-pan chicken meatballs and charred broccoli

  • clcorbi on March 28, 2019

    I really enjoyed this. The sauce is pretty sweet--I might cut down on the ketchup/brown sugar next time. Otherwise, delicious, and very fast.

  • excurvatus on October 27, 2019

    I would go lighter on the Worcestershire if I made this again. on that front - I might, I might not. It sure is beautiful, though!

  • jumali on February 05, 2020

    We thought these were just ok. The meatballs were very tender. But I found the sauce to be too pungent, even though I cut the Worcestershire sauce in half.

  • anya_sf on May 15, 2020

    I cooked more broccoli and had to put it on a separate sheet pan. Even with less broccoli, I think the meatballs would be pretty crowded. The meatball mixture was super wet, but I was able to shape it after chilling for an hour. Using a scoop, I got 16 meatballs (still somewhat squat). Cooking time of 18 minutes was good, with just a couple of minutes under the broiler (mine runs hot). The reduced sauce (and you definitely need to reduce it to meld the flavors) was surprisingly zesty/spicy - not sure from what - black pepper? ginger? But we really liked it, just had to be careful with the amount. And I just realized I accidentally used rice vinegar instead of rice wine - perhaps that helped balance the sweetness. I skipped the red pepper flakes in the meatballs. My son the ketchup lover gave this 5 stars, and my husband and I also quite enjoyed it.

  • ashley_84p4kf on February 12, 2026

    Our family loves this recipe, and we make it often. The flavors are bold--so you'll have to like that sort of thing--but these truly are great. We have often swapped out the scallions for shallots in the final recipe to great success, and we leave the water out of the meatballs as well. (They really don't need them.) For less spicy meatballs, dial back the grated ginger; using the 2" called for in the recipe is a little much for us, so I dial it back to 1" for a mixed crowd. We've added all sorts of veggies to the sheet pan successfully, from green beans to bell peppers to corn. The world is truly your oyster as long as the veggies roast at approximately the same speed.

• Honey-glazed Brussels sprouts

  • taste24 on June 12, 2020

    These were very tasty. The vinegar packed a bunch but paired nicely with the honey and bitterness of the roasted sprouts.

• Loaded sweet potatoes with lamb

  • clcorbi on March 28, 2019

    This recipe has a lot of components but nevertheless comes together really quickly, and the result is such a delicious combination of flavors and textures! Also, the leftovers keep well for lunches. Would make again. I'm not a huge fennel fan so I might switch up the slaw next time, but that's just personal preference.

  • KarinaFrancis on April 16, 2019

    I would never have come across this recipe if it wasn’t for clcorbi’s review (thanks!). We roasted the sweet potato and used a whole bulb of fennel, half pickled/half fresh. We loved it, delicious flavours that really work together. Will make again.

• Red wine and soy-braised short ribs

  • Rinshin on September 21, 2019

    Although cooked stovetop for over 4 hours, the beef was not as tender. Instead of stovetop, in the oven at 350 F covered for 2+ hours may be better. The thin ribbon of egg did nothing to enhance the dish, and was there as visual presentation only. The overall taste is strong and having sour sides such as pickles or kimchi will help to balance the taste. Sohui Kim has two other variations in F&W and her book. In those she adds kimchi while cooking and may be better variations. I liked the addition of daikon cubes which picked up the sauce taste nicely. Best to refrigerate overnight to skim off the oil. Photo added.

• Pomegranate-parsley tabbouleh

  • Compass on April 22, 2019

    Stunning presentation on large platter, rimmed with soft lettuces and small bunches of red grapes.

  • meggan on March 08, 2021

    I forgot the pomegranate seeds but this was still very good.